Street Corn Queso Fundido Recipe

Prepare corn

If using fresh corn, cut kernels from about 4 ears. Pat kernels dry with a paper towel. If using frozen, fully thaw and drain excess moisture.

Char the corn

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons butter and swirl. Add the corn in an even layer and cook, stirring occasionally, until corn develops dark golden brown spots and some kernels are blistered, about 6–8 minutes.

Season corn mixture

Reduce heat to medium. Add crushed garlic, mayonnaise, sour cream, ground ancho/chili powder, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon lime juice to the skillet. Stir and cook 1–2 minutes so flavors meld and mixture becomes slightly saucy. Scrape mixture to the center of the pan.

Add cheeses

Lower heat to medium-low. Add shredded Monterey Jack, shredded Oaxaca, and cream cheese (cut into small pieces) evenly over the corn. Let sit 30–45 seconds, then gently stir to combine until cheeses are mostly melted. For a smoother, creamier texture, stir continuously 1–2 minutes until cheese is fully melted and mixture is bubbling lightly. Taste and adjust salt/pepper.

Finish in oven (optional for bubbling top)

If you want a bubbly, browned top, transfer the skillet (must be oven-safe) to a preheated oven broiler set to high. Broil 1–2 minutes until the cheese surface is lightly browned and bubbling—watch carefully to avoid burning. Alternatively, use a kitchen torch to lightly brown the top.

While the corn cooks, combine 1/2 cup sour cream, 1 tablespoon mayonnaise, 1/2 seeded chopped jalapeño, 1 teaspoon lime juice and 1/4 teaspoon salt in a small bowl. Whisk until smooth. Adjust heat by adding more jalapeño or a pinch of water to thin. Refrigerate until ready to use.

Fry method

Heat 1 to 1 1/4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Cut tortillas into triangles (6–8 each). Fry in batches, turning once, until crisp and golden, about 45–60 seconds per side. Drain on paper towels and immediately season with 1 teaspoon salt and 1/2 teaspoon lime zest if using.

Bake method (lower oil)

Preheat oven to 375°F (190°C). Brush or spray both sides of tortilla triangles lightly with oil and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping once, until crisp and lightly browned. Season with salt and lime zest immediately.

If you broiled the queso, remove skillet carefully from oven. Sprinkle crumbled queso fresco evenly over the melted queso and corn. Drizzle or dollop jalapeño crema across the top. Scatter chopped cilantro and sliced jalapeño over the dish. Lightly dust the surface with 1 teaspoon of house blend spice or chili-lime seasoning for extra brightness.

Serve immediately with hot house-made tortilla chips and lime wedges on the side. Encourage guests to scoop warm, bubbling queso with chips and squeeze lime over each portion to taste.